I am new to smoking and sausage making. I have made a few batches of venison summer sausage and have a returning problem. I keep ending up with some sticks having a layer of fat between the meat and the casing. I would naturally think that lowering the fat content would solve this but I've used anywhere from 15% to 30% and see the same thing. What is throwing me off is that I don't see it in every stick. If I mixed 10 pounds of meat with too much fat I would expect to see this problem in every stick made. But some will be fine and others will have the fat layer. Am I missing something or do I need to just use less fat? Any insight and/or tips would be greatly appreciated. Thanks!